Homemade Falafel
Dried chickpeas soaked overnight are ground with fresh parsley, cilantro, garlic, and spices to make falafel with a light, herbaceous interior and a properly crunchy crust. Frying takes only a few minutes per batch once the mixture is prepared, with total time around one hour including soaking. Serve in pita, over salad, or alongside hummus and pickled vegetables.
Equipment
- Food processor
- Cast iron skillet or deep frying pan
- Slotted spoon
- Mixing bowl
- Paper towels
Ingredients
- 1 cup dried chickpeas soaked overnight for at least 12 hours and drained well
- 1 medium yellow onion roughly chopped
- 4 cloves garlic peeled
- 1 cup fresh flat-leaf parsley tightly packed, stems removed
- 1 cup fresh cilantro tightly packed, stems removed
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sea salt or to taste
- ½ teaspoon baking powder
- 2 tablespoons all-purpose flour or chickpea flour
- 2 cups neutral oil for frying such as avocado or sunflower oil
Instructions
- Soak Chickpeas: Rinse the dried chickpeas thoroughly, then place them in a large bowl and cover with water by 3 inches. Soak overnight (12–16 hours). Drain and pat dry just before use.
- Blend Mixture: In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, and salt. Pulse until the mixture becomes crumbly and holds together when squeezed. Do not over-purée—texture is key.
- Add Binding Agents: Add the baking powder and flour to the mixture. Pulse once more to incorporate evenly. Transfer the mixture to a bowl, cover, and refrigerate for at least 30 minutes to firm up.
- Shape Falafel: Form the chilled mixture into 1.5-inch balls or small patties using damp hands or a falafel scoop. Pack tightly so they hold together during frying.
- Heat Oil: In a heavy-bottomed skillet or frying pan, heat 2 inches of oil to 350°F (175°C). Use a thermometer for accuracy.
- Fry Falafel: Gently lower each falafel into the oil using a slotted spoon. Fry in batches to avoid overcrowding. Cook for 3–4 minutes per side or until richly golden brown. Transfer to a paper towel–lined plate to drain excess oil.
Notes
- For gluten-free falafel, swap flour with chickpea flour or a gluten-free blend.
- Don’t substitute canned chickpeas; they are too soft and lead to mushy falafel.
- Deeply packed herbs give the falafel their vibrant green and fresh flavor—don’t skimp.
- To crisp falafel without frying, brush them with oil and bake at 400°F (200°C) for 25–30 minutes, flipping halfway.
- Leftovers freeze beautifully. Reheat in oven or air fryer for best texture.
Nutrition
Calories: 1187kcalCarbohydrates: 39gProtein: 11gFat: 113gSaturated Fat: 13gPolyunsaturated Fat: 16gMonounsaturated Fat: 78gSodium: 660mgPotassium: 622mgFiber: 10gSugar: 7gVitamin A: 1581IUVitamin C: 26mgCalcium: 131mgIron: 5mg
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